Why Vegan Desserts Are the Best They’ve Ever Been | Eater
"A bakery with New York and Washington, D.C. presence whose founder developed a non-dairy adaptation of her 'Devil in Ganache' layer cake using widely available plant-based spreads (initially Country Crock’s Plant Butter) as a pragmatic route to producing creamy, chocolate-forward vegan cakes for mainstream customers." - Charlotte Druckman
